Ingredients
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2 cups (500ml) Rice - Basmatisoaked and rinsed until clear
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1/4 cup (60ml) Vegetable Oil
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2 teaspoons Cumin Seeds
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2 cups (500ml) Water
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4 Cardamom Pods
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2 Bay Leaf
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2" Cassia Bark (Cinnamon Stick)
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1 Star Anise
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2 Cloves
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1/16 teaspoon (optional) Red Food Colouring Powder
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1/16 teaspoon (optional) Orange Food Colouring Powder
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1/16 teaspoon (optional) Green Food Colouring Powder
Directions
Jeera rice (Cumin Rice) is the perfect accompaniment for an Indian main. It’s quick, easy to make and great for soaking up curry sauces. This dish is perfectly fragrant and produces lovely individual grains every time.
Steps
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1
Done
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Rinse the rice with cold water until the water runs clear. Keep the rice soaking in the clean water for 15 minutes. |
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2
Done
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Add the cumin seeds, cardamom, cassia bark, cloves, star anise and bay leaves to the pot and cook over medium heat for about 1 minute or until aromatic and toasted. |
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3
Done
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Strain the rice and add to the pot along with the water. |
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4
Done
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Bring to a boil, stir and cover the pot. Reduce the heat to lowest and cook for 15 minutes. |
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5
Done
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turn off the heat, remove the lid, allow the steam to escape for 5 minutes then fluff the rice with a fork and serve. |
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6
Done
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How do restaurants get coloured rice?Simple. Sprinkle a very tiny bit of food colouring powder in patches over the top of the rice. Place the lid back on and wait about 5 mins for the steam to moisten the dies and seep through the rice. Uncover and stir through gently. |
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7
Done
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